Spinach Orzo with Teriyaki Glaze {Macaroni Grill Knock-Off}

This dish is so fast and easy to prepare, yet so yummy, I forget why I don't make it more often.  Peppers, spinach and garlic are staples I generally have on hand as well as the ingredients for the teriyaki glaze.  Two of our kids don't love al dente peppers and sometimes I'm not up for the fight.  This is one of few meals I will cook separately from the kids' meal.  The easy do-ahead prep is well worth feeding the kids first, sending them off to play, then enjoying a peaceful steak or salmon dinner with my husband.

Some of the prep work can be done ahead of time and it will take only minutes to whip this one up for date night.  Make the teriyaki glaze, chop the pepper and garlic and cook the orzo a day ahead.  The following amounts will serve four as a side dish, but if you only plan to serve one or two, toss in as much orzo as you plan to eat and save the rest for another meal.  The teriyaki glaze will keep refrigerated for some time.  Add the quantities of peppers, spinach and garlic to taste.  The spinach will wilt and take on a darker color, so don't do that part ahead.  The leftovers taste good, they just aren't as pretty.

Spinach Orzo with Teriyaki Glaze 
recipe by Stella B's Kitchen
printer friendly version

Measure 1 cup (1/2 pound) uncooked orzo pasta.  Cook al dente, rinse with cool water, drain.  Refrigerate until ready to use.

2 Tbsp olive oil
1/2 each large red and yellow bell peppers, chopped
2 large cloves garlic, minced
1 to 1 1/2 heaping cups spinach leaves, julienned, then cut strips in half or thirds
1/4 cup teriyaki glaze (recipe below)

Heat olive oil over medium heat, saute peppers and garlic for a couple minutes, add cooked orzo.  Stir gently.  Add 1/4 cup teriyaki sauce for moisture and to taste.  {*DO NOT DUMP IN ALL OF THE TERIYAKI SAUCE!  ADD A TABLESPOON AT A TIME to taste.  Use part of the teriyaki sauce to baste or dress salmon, steak or chicken that you serve with the spinach orzo.}  Cook only until heated through.  Remove from heat.  Toss in spinach and stir to combine.  Serve with additional sauce if desired.

Teriyaki Glaze

2 Tbsp low sodium soy sauce

2 Tbsp Italian dressing

2 Tbsp honey

2 Tbsp lemon juice

1 Tbs brown sugar

1/4-1/2 tsp red pepper flakes

pinch (1/8 tsp) cayenne pepper

1/2 Tbs balsamic vinegar

Serve this with rosemary focaccia bread!